Stir-fry Rice and Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g veetables e.., kohlrabi, savoy cabbae, auberines, peppers, leeks, broccoli
- 200 g onion (s)
- 200 g tomato (s)
- 180 g whole rain rice
- water
- 5 g rapeseed oil
- Vegetable broth, please note the fat content the finished broth
- parsley
- chives
Print Recipe
Pin Recipe Instructions
- Cook the whole grain rice in a saucepan with three times the amount of water for about 35 minutes, drain off any remaining water.
- In the meantime, wash and clean the vegetables and cut into bite-sized pieces. Peel and dice the onions and sauté in a pan brushed with oil. Add the vegetables and sauté them. Pour approx. 250 ml water into everything and cook for about 15 minutes. Season the vegetables with vegetable broth.
- Dice the tomatoes and fold them into the vegetables. Fold in the rice and sprinkle with chopped herbs.
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